Brown Butter Yeast Waffles

by Megan on November 4, 2013

I haven’t gone running since I stepped on a dead mouse 2 weeks ago. I haven’t folded the laundry from last week. I just keep moving the pile around. I haven’t returned the library book I checked out months ago. But mostly, I haven’t used this little heart waffle maker since a Belgian waffle maker came into my heart, life, and kitchen. I’m a fool!

I love all waffles. You see, I’m an equal opportunity waffle eater. And I like these waffles specifically based on their crunchy edges! It’s truly lovely! And when you reheat them in the oven (which I totally recommend) they get super crunchy all over again! Makes me want to turn the leftovers into waffle nachos or something. I wouldn’t put it past me.

Make brown butter by melting 3/4 cup butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams, then browns, but doesn’t burn, about 5-8 minutes. Pour into a small bowl to cool slightly.

Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature for 8-12 hours. If it will be longer, pop it in the fridge until time to waffle.

When you’re ready to make these crispy guys, heat up your waffle iron until hot. Whisk eggs and baking soda into waffle batter. Spray waffle maker with cooking spray and pour batter into waffle iron using the amount that works best for your waffle iron.*